French Toast Bake

This is not at all a soggy version of this classic breakfast. You will want to definitely make this recipe around the holidays and for large crowds.


  • 12 Slices day-old French bread (1 inch thick) –You shouldn’t use another type, this is a make or break ingredient!
  • 5 Eggs, lightly beaten
  • 2 1/2 C packed Brown Sugar, divided
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Ground Nutmeg
  • 1 C Chopped Pecans
  • 1/4 C butter, melted
  • 2 C fresh or frozen blueberries or another berry mixture


Arrange Bread in a greased 9X13″ baking dish. In a Lg. bowl, combine the eggs, milk, 3/4 C Brown Sugar, Vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.

Bake, UNCOVERED, at 400 for 25 minutes, Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.  Yield 6-8 Servings.

Taste of Home: French Toast Bake